Description
A creamy, savory chicken dish with sun-dried tomatoes and Parmesan that cooks in one skillet, making a rich sauce loved by many.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 1/2 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken stock
- 1 teaspoon chicken flavor Better Than Bouillon (or 1 chicken bouillon cube)
- 1/2 cup freshly grated Parmesan cheese
- 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup thinly sliced fresh basil leaves
- Cooked pasta or mashed potatoes (for serving, optional)
Instructions
- Pat the chicken breasts dry with paper towels and season with 1 tsp salt. Heat olive oil in a large skillet over medium-high heat. Add the chicken, cooking undisturbed until golden brown (about 5 minutes per side). Transfer to a plate.
- Reduce heat to medium, add garlic to the skillet, and cook until fragrant (about 30 seconds). Stir in heavy cream, chicken stock, bouillon, 1/4 cup Parmesan, sun-dried tomatoes, Italian seasoning, black pepper, red pepper flakes (if using), and remaining salt. Whisk until smooth and combined.
- Return chicken to the skillet and nestle into the sauce. Bring to a simmer, then reduce heat to medium-low. Cook until sauce thickens slightly and chicken reaches 165 degrees F (about 8-10 minutes).
- Remove from heat, top with fresh basil and remaining Parmesan. Serve over pasta or mashed potatoes if desired.
Notes
Dry the chicken well before searing for a better crust. Do not crowd the pan; sear in batches if needed. Taste the sauce and adjust salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian